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Ingredients: (Serves 4)
10 baby carrots, about 200 gms
2 medium beetroot, cooked and peeled
100 gms green beans
50 gms raisins - golden raisins are better
1 tsp paprika
½ tsp cumin powder
½ tsp cinnamon powder
1½ tsps salt
¼ tsp cayenne pepper
2 Tbsps lemon or lime juice
3 tsps honey
3 tbsps olive oil
2 Tbsps fresh, chopped mint
Method:
10 baby carrots, about 200 gms
2 medium beetroot, cooked and peeled
100 gms green beans
50 gms raisins - golden raisins are better
1 tsp paprika
½ tsp cumin powder
½ tsp cinnamon powder
1½ tsps salt
¼ tsp cayenne pepper
2 Tbsps lemon or lime juice
3 tsps honey
3 tbsps olive oil
2 Tbsps fresh, chopped mint
Method:
- Cook the carrots and green beans in boiling, salted water for 6 minutes. Remove, set aside and allow to cool.
- Slice the beetroot and then cut into batons about ½cm/¼" thick. Put into a bowl.
- Cut the carrots on a bias and add to the bowl. Trim the ends from the green beans, cut in half, and add to the bowl. Add the raisins.
- Mix the following 8 ingredients together to make the vinaigrette. Whisk until fully incorporated.
- Add the mint to the salad and pour over the vinaigrette. Mix together gently and serve
- Note: if you leave the salad to rest for a couple of hours, it tastes much better.
